1 (7-oz.) pkg. almond paste (3/4 cup)
3/4 cup C&H®
2 tablespoons corn syrup, light
1/4 teaspoon almond
Food coloring paste (optional)
C&H® Powdered Sugar (optional, if
using cookie cutters)
Break almond paste into small
pieces; place in food processor. Add sugar; process until mixture is texture of
coarse meal. Add corn syrup and almond extract; process until blended. Test with
1 tbsp. of mixture, rolling between palms. If mixture is crumbly, add additional
corn syrup, by teaspoons, until mixture holds together.
Tint with food
coloring paste by breaking off a piece of marzipan and kneading in desired
Using cookie cutters, marzipan can be rolled out
and cut into decorative shapes.
Have confectioners' or powdered sugar
spread out on a sheet of waxed paper nearby. To prevent sticking, dip cookie
cutters or hands into sugar frequently.
YIELDS 15 oz.
permission from C&H Sugar
More Christmas candy recipes